Broccoli Cheddar Soup

Ingredients (4 servings)

• 4 cups fresh broccoli florets (rough chopped)

• 1 small carrot, shredded

• 1 small onion, diced

• 2 cloves garlic, minced

• 4 Tbsp butter

• 4 Tbsp flour

• 2 cups chicken broth (or vegetable broth)

• 2 cups whole milk or half-and-half

• 1 cup heavy cream (optional but extra silky)

• 2 cups sharp cheddar cheese, shredded (fresh shredded melts best)

• ½ tsp paprika

• ½ tsp salt (more to taste)

• ½ tsp black pepper

• Pinch crushed red pepper (optional)

Instructions

1. Sauté the base
   In a large pot, melt butter over medium heat. Add onion, carrot, and garlic. Cook until soft and fragrant, about 4–5 minutes.

2. Make the roux
   Sprinkle flour over the veggies. Stir well and cook for 1 minute to remove the raw flour taste.

3. Add the liquids
   Slowly whisk in the broth until smooth. Add milk and cream. Keep stirring so nothing sticks.

4. Add broccoli & seasonings
   Add the chopped broccoli, paprika, salt, pepper, and red pepper flakes.
   Simmer on medium-low for 12–15 minutes until broccoli is tender.

5. Blend (optional)
   For a smoother soup, use an immersion blender. For chunkier soup, leave it rustic.

6. Add the cheese
   Turn the heat to low. Add the shredded cheddar a handful at a time, stirring until melted and smooth.
   Don’t boil after adding cheese—it can separate.

7. Taste & adjust
   Add more salt, pepper, or cheddar to your liking.

Optional Add-Ins

• Crumbled bacon

• Cubed potatoes (add with broccoli)

• A dash of hot sauce

• Extra cheddar on top (always a win)